131 pico gallo salsa salsa Recipes

skirt steaks , tenderized, olive oil, soy sauce, onion, quartered (for less pronounced onion flavor save some for grilling later), garlic cloves, minced, limes , juice of, reserve flesh and rind, guajillo chilies, dried , torn in pieces or 1 chipotle chili, from a can of chipotles in adobo, ground cumin, dark brown sugar , packed (originally asked for 1/4 cup), salt, tomato, quartered (optional), onion, quartered (optional), mushrooms, quartered (optional) or mushroom, whole (optional), summer squash, quartered (optional), zucchini, quartered (optional), bell pepper, any color, quartered (optional), crema (optional), sour cream (optional), cheese, grated (optional), pico de gallo (optional), salsa (optional)

tomatoes, seeded and diced, green bell pepper, seeded and finely diced, white onion, finely chopped, minced garlic cloves (i like to use roasted garlic as the flavor is not as pungent), chopped fresh cilantro, jalapeno, seeded and finely chopped (optional), lime , juice of, salt, sugar

beer, all-purpose flour, whole wheat pastry flour, salt, dried oregano, dry mustard, cayenne pepper, fresh ground pepper, tilapia fillets or 1 -1 1/4 lb any other mild white fish fillet, canola oil, whole wheat tortillas or 12 (6 inch) flour tortillas, green cabbage, shredded or 2 -3 cups packaged coleslaw mix, pico de gallo or 1/2-1 cup salsa

chopped red onion, jalapeno pepper, seeded and finely chopped - or more to taste, limes, juiced, roma (plum) tomatoes, seeded and chopped, chopped fresh cilantro, salt

sea salt, new mexico red chile powder , such as rancho de chimayo or your favorite brand, new mexico green chile powder , such as rancho de chimayo or your favorite brand, freshly ground black pepper, ground chicken , turkey, pork, or beef, cream-style corn, chopped sweet onion, garlic, minced, fire-roasted hatch chile peppers, mild or hot, new mexico honey, dry cornhusks , soaked in warm water for 20 minutes, pico de gallo or salsa, for serving, soft corn or flour tortillas, for serving

bacon, bone in chicken thighs, onion, chopped, garlic salt, cumin, chili powder, dried oregano, black beans, rinsed and drained, rotel, cream cheese, softened, flour tortilla, softened, pico de gallo (optional) or other salsa (optional), sour cream (optional), avocado , slices (optional), grated cheese (optional), cooked rice (optional)

boneless skinless chicken breast, lime juice (i use fresh squeezed ), chopped garlic, seasoned salt, garlic pepper, cumin, tequila (non-alcoholic may be used), tortilla chips, mexi-ranch dressing (recipe to follow), shredded cheddar jack cheese, prepare mexi-ranch dressing, in a small bowl mix, salsa, ranch dressing, chicken from marinade and grill over medium heat 10 minutes or until thoroughly cooked., assemble : scatter tortilla chips on an oven-safe plate. place chicken on top of tortilla chips. pour mexi-ranch dressing over chicken. cover with the shredded cheddar jack cheese. place chicken under the broiler until cheese is melted. be careful, plate will be hot, serve with pico de gallo and spanish rice on the side

ripe haas avocados, juice of 1 lime, diced red onion, seeded, minced jalapeno pepper, chopped fresh cilantro, salt and pepper to taste, black beans, drained and rinsed well, tomatoes, diced, red bell pepper, diced, green bell pepper, diced, diced white onion, garlic cloves, minced, ground cumin, chopped fresh cilantro, olive oil, salt and pepper, tomatoes, cored, seeded and finely diced, diced white onion, chopped fresh cilantro, seeded and minced jalapeno pepper, lime juice, olive oil, tequila , optional, salt and pepper to taste

cooked pinto beans ( frijoles de la olla, recipe follows), olive or canola oil, garlic clove, minced, chopped onion, bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise, shredded white cheese *see cook s note, suggestion : pico de gallo salsa